March 2017 Vol 10 Issue 3
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editor's note UBEREATS ROLLS OUT IN AUCKLAND Restaurants and cafes in Auckland are now able to register with UberEats, Uber’s on-demand food delivery service. The service is currently offered in 50 cities worldwide and looks to continue its expansion. Uber has experimented with parcel pick-up and delivery but the food service proved to have the most potential for the company despite it being a hyper-competitive market. Having stepped in to this highly competitive space with a yet-to-be-proven business model, it has highlighted that as opposed to grocery, foodservice has much higher margins to play with allowing the company to collect a fee from the restaurant as well as from the customer for delivery. When it comes to foodservice, customers are generally less price sensitive, as proven with using coupons at the supermarket but buying a Starbucks on the way home. Around 70 Auckland foodservice establishments signed up to the app including Molten restaurant in Mt Eden.“UberEats is a great way for us to connect with more of our neighbourhood, especially with Winter coming up where customers just feel like eating their favourite local’s food on the couch,” said Molten. “We did a few trials and have learnt which of our dishes travel well, and those that didn’t and have tailored our UberEats
off as the kitchen was overwhelmed with managing both normal lunch service and customers as well as the added orders from the app.” As competition is high alongside the rise in food and labour costs it is absolutely critical to incorporate the role of technology into your business to ensure profitability and repeat business. UberEats has continued to roll out new updates and offer data analysis to offshore establishments with UberEats Restaurant Manager which is, at the very base of it, an analytics platform for the restaurant partners participating in its food delivery service. It is essentially TripAdvisor crossed with POS data that table service restaurants use to analyse business but brings it to its delivery service. “UberEats hopes to make itself more relevant than a glorified answering machine-meets delivery bike by giving restaurants deeper services and insights,” said Jason Clampet, SKIFT co-founder. As convenient as UberEats is for customers, as Al Brown and Co general manager said, “No matter how strong UberEats becomes, it’s not going to be the same as coming, and getting great service.”
menu so that our dishes arrive with the same quality as if they were in the restaurant.” Although majority of the establishments that were part of the initial roll out having successful service, there have been many comments already about the disruption to eat-in customers and kitchen management. “On the first day that we implemented UberEats into our establishment, we found that one of our baristas had to take the order from the iPad to our ordering system to let the kitchen know, which was very time consuming especially in a busy lunch time service,” said Ben Huh, director of Auckland’s newest Korean eatery The Kimchi Project. “From a restaurant owner’s point of view, because we need to build in the cost of packaging for just one bun, and UberEats takes 35 percent from that $10 we don’t see this new on-demand app service as a sales tool, rather that of a marketing tool. I am sure that customers will grow to love the new service more and more over time, just like Melbournians and other big city residents have however it really is just good for gaining a bigger audience and more exposure for the brand/establishment, and we are a part of that, it just doesn’t equal a lot of return for us. We had a lot of orders, however we have to turn it
the numbers Worldwide, most of all food supplied and produced is foreign says a major new study from a dozen researchers collaborating globally. It’s not just that tomatoes are not Italian or bananas are not from Africa. Investigating 100 crops from 177 countries, 69 percent were grown in countries other than where they originated.
Sarah Sarah Mitchell
sarah@reviewmags.com
27 March Hospitality NZ Waikato and Bay of Plenty Annual Golf Day 28 March Hospitality NZ Crowd Controller Training Course, New Plymouth 14 April Good Friday 18 April Southland Anniversary Day 25 April ANZAC Day 2 May Auckland Bidfood Show 9 May Hawkes Bay Bidfood Show 10 May Wellington Bidfood Show 16 May Dunedin Bidfood Show 17 May Invercargill Bidfood Show 17 May SIAL China 18 May Queenstown Bidfood Show 29 May Hamilton Bidfood Show 30 May Rotorua Bidfood Show
A recent, decade long study, involving 2700 participants has found that couples who get drunk together have better relationships. It was found that women were particularly unhappy in their relationships when they were the only drinker.
31 May Tauranga Bidfood Show 4 June Lewisham Hospitality Awards
‘Flippy’ the burger flipping robot had its first day on the job at CaliBurger in California. The company intend to install the robots in 50 of their restaurants by the end of 2019.
5 June Queen’s Birthday 7 June Greymouth Bidfood Show 8 June Nelson Bidfood Show 19 June New Plymouth Bidfood Show 20 June Palmerston North Bidfood Show 1 July Hawke’s Bay Hospitality Awards
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18 Rewards & Loyalty 21 Kids Menu 24 Pakaging Design 29 Meet The Chef
4 July Whangarei Bidfood Show 7 July NZ Chef Conference, Dunedin
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18 July Christchurch Bidfood Show 19 July Timaru Bidfood Show
RESTAURANT & CAFÉ SUPPORTS
7 October ANUGA Cologne, Germany
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Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, Mark Fullerton Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Kieran Mitchell, kieran@reviewmags.com
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ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland. Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2016.
20 October Hawke’s Bay Anniversary Day 23 October Labour Day 30 October Marlborough Anniversary Day
March 2017
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news
ONE STOP SHOP FOR HOSPITALITY OPERATORS
For over 65 years, Burns & Ferrall has established a reputation for successfully designing, building commissioning, and maintaining a vast number of New Zealand kitchens, from your local corner cafe´ to the largest stadium, and everything in between. From humble beginnings in a garden shed in 1948 to an iconic commercial kitchen company, Burns & Ferrall are the true ‘one stop shop’ for hospitality, food service and bakery operators. Back by the worlds most trusted brands in commercial kitchen equipment, and with the most advanced 3D design software, they have a very passionate and dedicated nationwide team whose sole objective is to deliver a total solution that meets your individual requirements. In September 2016, Burns & Ferrall opened the doors to their Hamilton Showroom in Alexandra Street. The grand opening was attended by local business associations, customers and key suppliers. The event was a great success
and all enjoyed the culinary delights delivered by their resident RATIONAL chef. The showroom boasts an amazing display of tableware, stainless steel sinks, tapware, glassware and commercial kitchen and bakery equipment as well as the world’s number one combi-oven, RATIONAL, demonstration kitchen where customers can experience a full cook live from one of their resident chefs. The company has seen major growth over the last six months, with the appointment of its new chief executive, Tony Broome, in August 2016. “I am encouraged by the people within the Burns & Ferrall business and this is what lead me to want to take on this role,” said Broome. “We are a company rich with history and we have solid foundations driven by the high values of our people and our shareholders. My philosophy on leadership is not about me, it’s about my ability to facilitate success for others. I am in this leadership role to bring out the best in our people. I am extremely proud of the opportunity I have to lead Burns & Ferrall into the future and appreciate the support from within the business,” said Broome. For all of your kitchen and tableware needs, shop where the chefs shop, Burns & Ferrall, 60 Alexandra Street, Hamilton CBD.
IT’S WIN-WIN FOR PONSONBY
Owners of The Whiskey in Auckland’s suburb of Ponsonby, have recently added to the family with a wild younger sibling right next door. Win-Win has brought the bright lights of Vegas to Ponsonby and a fun retro cocktail bar vibe. With a concise but expertly crafted cocktail menu, that according to owners, will evolve regularly, the current offering includes the Smoke & Mirrors, a refreshing and smoky blend of Gracias a Dios mezcal shaken with fresh watermelon, lime juice and Maraschino liqueur, and The Perfumer, a luxurious and alluring combination of Jose Cuervo Gran Centenario infused with white chilli truffle tea, fresh lemon, sugar, balsamic vinegar and orange blossom water. A marriage of fruit and spice, Shot Gun Sipper features Bulleit bourbon stirred over ice with peach liqueur, angostura and habanero bitters. There will be new specials each week and several cocktails on tap, bartenders Seth Williams (ex Whiskey) and Thomas Atuahive and Isaac Fitzpatrick (ex Augustus and Ostro) are happy to whisk up whatever tastebuds are calling for. Win-Win has also teamed up with experimental jellyologist Jessica Mantis to offer customers moreish jelly bites to snack on, alongside a savoury offering.
spotlight on
NEW GF FACILITY FOR NESTLÉ
Nestle´ Professional has unveiled a new facility in its South Auckland factory which will increase production of its gluten-free range, allowing it to meet surging demand from both local and international foodservice operators. Prime Minister Bill English officiated at the opening of the advanced controlled production facility in the Wiri Factory. Nestlé Professional country manager Eleni Gonzalez said the facility is proving to be a winner in the drive to meet the growth for glutenfree products. “We have already converted more than 50 percent of our culinary range to gluten-free to meet growing demand in foodservice channels. This has made things more operationally friendly for chefs, without compromising on flavour and functionality,” said Gonzalez. “Top performing brands Maggi and Nestlé Docello now include a comprehensive range of gluten-free products, all designed to meet demanding and fast-paced foodservice environments. Our extensive range includes soups, boosters, sauces, jus, gravies, desserts and mousses.” While the plant now makes products for customers in both New Zealand and Australia, plans are afoot to grow business opportunities in other countries. Nestle Professional expects demand for gluten-free products to continue to rise, as more consumers choose it as a dietary option and request
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it when dining out, and chefs seek operational simplicity. “The dilemma in commercial kitchens is accommodating that request while also catering for everyone else. This added another layer of operational complexity for busy chefs which Nestlé Professional has moved to address. NZChefs National President Graham Hawkes said it was fantastic news for chefs around the country. “Nestlé Professional’s commitment to and focus on addressing the gluten free challenge in commercial kitchens will make chefs’ lives so much easier. Not only will it cut down on time, reduce complexity and the cost of purchasing duplicate ingredients, it provides quality, flavoursome solution for both chefs and consumers,” said Hawkes. Nestlé Professional has invested heavily in creating a world class facility that can make glutenfree products to such a high standard that both Coeliac New Zealand and Coeliac Australia have agreed to endorse the range. Every batch of every product has been laboratory tested and found clear of gluten.
Are you meeting your
GLUTEN FREE challenge? It’s been estimated 9% of New Zealanders are following a wheat free diet.1 This highlights the growing number of New Zealanders making wheat or gluten free a lifestyle choice. Wheat or gluten contamination poses no health risk to those choosing wheat or gluten free diets as a lifestyle choice. There’s no easy way to tell the difference between these customers and those with coeliac disease.
Not just a lifestyle choice COELIAC DISEASE AFFECTS 1 IN 70 NEW ZEALANDERS2 1. Grains & Legumes Nutrition Council. 2014 New Zealand Grains and Legumes Consumption and Attitudinal report. Unpublished: 2015 2. Coeliac New Zealand http://www.coeliac.org.nz/coeliac-disease/what-is-coeliac-disease/ Accessed May 2016.
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news
THE NEW BIG CHEESE
HEADQUARTERS DOUBLE IMPACT Auckland’s fresh food rescue organisation KiwiHarvest has opened their new headquarters, in a bid to double its impact and reach more Aucklanders in need. A not-for-profit, KiwiHarvest collects quality surplus fresh food from supermarkets, wholesalers, growers, cafes and caterers and delivers it free of charge to Auckland charities, to be shared with people in need. Since beginning operations in 2015, the organisation has delivered the equivalent of 750,000 meals to more than 100 charities. This has saved over 260 tonnes of good food from landfill. Its new headquarters are repurposed old shipping containers which adds to its goal of sustainable food and living.
Two new cheeses from two New Zealand cheesemakers of Dutch origin have claimed the top prizes at the 2017 NZ Champions of Cheese Awards. The Smoke Goat Gouda by Meyer Gouda Cheese was judged as the Countdown Champion of Champions (Commercial), and Fifty Fifty by Mercer Cheese was awarded as the Puhoi Valley Champion of Champions (Artisan). Both Meyer Gouda Cheese and Mercer Cheese are from the Waikato and both have won top honours in the past with traditional Dutch style cheeses. This year it was their innovation with new cheeses that set them apart from the hundreds of entries submitted for judging. Both the Champion of Champions cheeses were gold medallists in the Ministry for Primary Industries New Cheese category. The best New Zealand cheeses were judged by an unprecedented contingent of 34 international and local cheese experts, from more than 370 entries. “Dutch Kiwis have a growing reputation for making inspirational cheeses with New Zealand
CHANCE TO SHOWCASE SKILLS
Come
Muffin Break and Jamaica Blue baristas nationwide have pitted their skills against their peers in the brands’ national coffee competition. Giving local baristas the chance to showcase their skills nationwide, it’s the brands’ first national barista competition in more than five years. Muffin Break and Jamaica Blue national operations manager Jon Hassall said the competition shows the brands’ commitment to quality. “We offer ongoing support to our franchisees in development and training and we see this competition as a way to recognise success,” said Hassall. In association with Goodman Fielder, competition judges have toured the country for the past two months assessing coffees. The brands’ baristas made three cups each of long blacks, cappuccinos, piccolos and flat whites. Four finalists were selected where they competed in Auckland in front of World Barista Championship Judge, assessor and Altura Coffee master roaster, Chris White.
together for
Support Pink Ribbon Breakfast this May Cafés and restaurants can now be a part of this popular campaign, and support the New Zealand Breast Cancer Foundation. For more information visit pinkribbonbreakfast.co.nz or call 0800 902 732
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milks,” Master Judge and Australian cheese guru Russell Smith said. “The Smoked Goat Gouda by Meyer Gouda Cheese is an absolutely gorgeous goat cheese, and a pleasure to eat.” Smith was also clearly impressed with Fifty Fifty by Mercer Cheese describing it as a beautifully aged gouda, with complex sweet and savoury flavours coming from the combination of cow and goat milk.
March 2017
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liquor&beverage news EASTER TROPHY FOR GIESEN
LEADING LIGHTS RECIPIENTS ANNOUNCED
DB Breweries has announced the recipients of the 2017 Leading Light Scholarships that are awarded to members of the South Auckland business community, with the aim of further developing and enhancing the pool of first class leadership talent in the region. In partnership with the New Zealand Leadership Institute (NZLI), five ‘DB Leading Lights’
Nikolai St George, chief winemaker.
Pinot Noir 2015. Chief winemaker Nikolai St George said Kiwis have a growing taste for aromatics, for which the New Zealand climate is well suited. “Aromatics are something that New Zealand does really well,” said St George. “We have a high amount of UV light and wonderfully clear skies; these help to produce incredibly aromatic fruit forward styles such as Gewürztraminer.” The trophy winning Brothers Gewürztraminer 2014 is a blend of grapes from the lower Wairau and Rapaura’s Stump Creek vineyard.
(L-R) Andy Routley, Managing Director of DB Breweries, Justin Latif, William Horsley, Zeena Khan, Theresa Rorason, Nikki Timu, Vicki Watson, CEO of NZLI.
N
E W
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This year’s Royal Easter Wine Show Wine Awards has seen a wine that celebrates the Giesen brothers’ German heritage and love of aromatics win the Trophy Champion Gewürztraminer. Giesen claimed the prestigious honours with The Brothers Gewürztraminer 2014, the first vintage the company has made with this style. It was also awarded gold medals for The Fuder Clayvin Chardonnay 2014, Giesen The Fuder Matthews Lane Sauvignon Blanc 2014, Giesen Estate Riesling 2015, and Giesen Single Vineyard Selection Waihopai
have been selected to take part in the NZLI Leadership Mindset Programme in 2017. The recipients are: Nikki Timu, Zeena Khan, Justin Latif, Theresa Rorason, and William Horsley. “The NZLI Leadership Mindset Programme requires a great deal of hard work and commitment and the resumes and the careers to date of our successful scholarship recipients are exceptional and left no doubt that they have what it takes to excel in the programme,” said DB managing director, Andy Routley.
BARISTA BARISTA INTRODUCING LITTLE ISLAND
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Here at Little Island, we source the best coconut and make it into a clean and stretchable dairy-free milk. Perfect for flat whites, smoothies and wherever you use your milk. DAIRY FREE
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world news
SOLVING COMMERCIAL WASTE
Australia’s first surplus food online marketplace, Yume, has announced it has secured $2.6 million of investment to fund its expansion throughout Australia. Launched in March 2016, Yume connects food suppliers (manufacturers, wholesalers, distributors and primary producers), with buyers (caterers, restaurants, pub groups, hotels, event centres and other food service businesses), enabling them to list and sell their surplus products. Yume also facilitates the donation of surplus products to food rescue organisations. Food waste pioneer Katy Barfield developed the idea
for Yume after working in the food rescue industry for over ten years. Barfield saw the sheer volume of food that was still being thrown away in the commercial food sector across Australia and realised that in order to make a significant impact on the food waste mountain, a marketplace needed to be established that the food industry could be a part of. “It is estimated that 3.9 million tonnes of food goes to waste annually in the commercial sector in Australia,” said Barfield. Allan English, founder of ASK listed Silver Chef Ltd, which services over 11,500 cafes and restaurants in Australia explained why he invest in Yume. “Food waste is such a huge issue both in Australia and globally,” said English. “We have to stop wasting tonnes of perfectly good food, because it’s either the wrong shape or someone has cancelled an order. Landfill is often the option for our food suppliers who have worked to bring that produce to our tables and Yume has been created to change that.” Leading Australian food distributor PFD Food Services was one of the first major Australian food distributors to list their surplus on the platform. For more information visit www.yumefood.co.au.
NZ TRAINING TAKES OFF A new agreement between the Knowledge and Human Development Authority (KHDA) of Dubai and ServiceIQ Industry Training Organisation (ITO) is a game-changer for the recognition of qualifications between the two countries. This means students or trainees who start their on-job or provider-led training in New Zealand or the UAE will have a seamless path to achieving their qualification in either country. With an initial focus on the aviation industry, ServiceIQ has secured a contract to arrange on the job training leading to qualifications for employees of Emirates Flight Catering in Dubai.
CONFERENCE TO INFORM AND INSPIRE
Hatem Saleh, CEO Atlantic Group.
Following a sell-out success in Sydney last year, the 2017 National Restaurant Conference is set to inform and inspire hospitality professionals in Melbourne come May. “This event is aimed directly at restaurateurs, managers and professional chefs,” explains exhibition director Tim Collett. “If you are looking for new ideas to boost your business bottom line then this is an amazing opportunity to network with industry leaders and heart it straight from the experts.” The expo will feature a line-up of high profile restaurateurs and caterers including Chris Lucas from The Lucas Group, Daniel Vaughan from The Pantry, Bruce Keebaugh from The Big Group and Hatem Saleh from Atlantic Group. Gail Donovan from Donovan’s and James Gibson from The Baths at Sorrento will discuss the challenges and opportunities as they rebuilt their restaurants following devastating fires.
Alpro “For Professionals” Great in Coffee
NEW Organic SOYA
Be inspired at www.alpro.com/foodservice
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www.ServiceIQ.org.nz
0800 863 693
Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.
The difference comes down to three words and one simple and effective concept: on-job training.
It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.
Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.
IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.
TRAINED
THEY ARE
AREN’T BORN
WAITERS
qsr news MOBILE ORDERING FOR MCDONALD’S
USA customers will soon be able to order their McDonald’s through their iPhone with a new ordering and payment app at 29 California restaurants initially. Customers will place their orders through the app and then when you arrive at McDonald’s you check in and pay using the app before receiving the order. The app tracks a customer’s distance from the restaurant to make sure the food is freshly prepared. The fast-food giant is playing catch-ups with other QSR’s like Dominos and Starbucks by bringing mobile ordering to most of its restaurants. “It’s better to be right than to be first to market,” according to McDonald’s chief executive Steve Easterbrook.
VOICE-ORDERING ROLLED OUT
MOST EXPENSIVE BURGER
The world’s most expensive burger has been sold at auction for NZ$14,200 during Pink Caravan’s Pink Bite breast cancer charity event in Dubai. The Burgerstack burger was prepared with aged cheddar and veal bacon in a saffron brioche burger bun with seven spices and Harrisa burger sauce, served with a milkshake.
A SHOE-IN DELIVERY
Pizza Hut has recently released ‘Pie Tops’ shoes that allow the wearer to have a pizza delivered based on his or her geolocation. When the wearer pushes a special button on the tongue of the shoe and connects with the Pie Tops app, a pizza can be ordered. The campaign is part of the company’s online ordering promotion for March and April. Despite only 64 pairs of the shoes available, most of which will be given to media and influencers, a few Pizza Hut regulars are likely to score a pair.
Dominos has rolled out a new voiceactivated ordering system. The Dru Assist virtual assistant was developed by speech recognition firm Nuance. Don Meij, chief executive at Domino’s said the ordering system will become more efficient and accurate the more people use it. “The more you use it the faster it will get,” said Meij. “You can pretty well give a full paragraph and he’ll get most of it. You could say, ‘Pick-up from Coogee store Sydney, two supremes, one meatlovers,’ and then sit back. Dru Assist can also answer questions about menu offering, ingredients, store locations and opening hours. Robert Schwarz, managing director of Nuance Australia and New Zealand, said Domino’s was already a recognised industry leader in digital innovation. “Through our partnership, we collaborated with Domino’s to deliver a tailored, first-to-market solution that supports the brand and is on the cutting edge of innovation,” Schwarz said.
HAMILTON SHOWROOM - 60 ALEXANDRA ST, HAMILTON. PHONE: 07 834 8146
OPEN TO THE PUBLIC
On behalf of the company we invite you to visit our showroom in Hamilton. We have an amazing range of the world’s best brands available direct to the public.
SHOP where the foodies and chefs shop!
Pop in and meet your local team….we’re open Mon – Fri from 9am.
See you soon Glen Stewart and Rochelle Sutton 14
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qsr news #CLEANEATING PARODY
KFC UK and Ireland have tweeted a video of their new ‘#CleanEating burger,’ that features a chia seed-topped cauliflower bun containing spiralised chicken breast dressed with ‘ice cube relish’ and 100 percent British kale. However, this is no new product announcement, but rather a parody to troll clean eating bloggers. It was made in collaboration with Figgy Poppleton-Rice, a clean eating fanatic and a self-proclaimed cauliflower connoisseur. When KFC were contacted regarding the post a press officer for the company responded, “The KFC spokesperson isn’t available to comment as they are currently looking into an increased cauliflower demand”.
STARBUCKS ONE OF THE MOST ETHICAL
For the eleventh consecutive year, Starbucks has been named one of the World’s Most Ethical Companies according to the Ethisphere Institute. Only 124 companies were chosen from thousands of nominations worldwide, and Starbucks is only one of 13 companies to have earned the honour all eleven years that Ethisphere has published its rankings. The company is also the only winner in the Specialty Eateries category. “World’s Most Ethical Companies honours our partners (employees) and their commitment to integrity in the work they do every day,” said Matthew Swaya, Starbucks senior vice president, deputy general counsel and chief ethics and compliance officer. “It is the connection between our culture and the values and behaviours of our people that leads to receiving this recognition. We are very proud to be an honouree for the eleventh consecutive year.”
DIDDLY-DEE DONUTS
To celebrate St Patrick’s Day, Krispy Kreme has changed the name of its most iconic donut to O’riginal Glazed and brought back its specially formulated green dough. “St Patrick’s Day was the perfect occasion to change the colour of the Original Glazed,” said Jackie Woodward, chief marketing officer of Krispy Kreme Donuts. “What’s even rarer, is altering the name of such an iconic product. We’ve never done it, But in this instance, it’s fun and joyful, just like the celebration.”
CLUTCHING AT STRAWS A team of aerospace and robotic engineers have designed a new straw that delivers the ideal flavour ratio of 50 percent chocolate and 50 percent mint in each sip to customers that order the Chocolate Shamrock Shake. The new recipe is one of four new seasonal McCafé beverages overseas and has dual layers of delicious chocolate shake below the Shammrock Shake. The new design created by JACE and NK Labs provides optimal flavour flow dynamics with the j-shape. “From a physics perspective, it’s actually quite difficult to deliver a proportional amount of both chocolate and mint flavours with each sip,” said Seth Newburg, principal engineer and managing partner at NK Labs. “But that’s exactly what we did. It’s a marvel of fluid dynamics thanks to the Fibonacci sequence.” McDonald’s senior director of menu innovation Darci Forrest said that the company is always listening to what customers want and reinventing the menu in response. “Although it might sound silly to some, putting our guests first sometimes means re-thinking even the humble straw,” said Forrest.
Entries Now Open! PUT YOUR BEST CHIPS FORWARD!
Prizes include: $500 travel
allowance, Award Plaques, Street Signs, Frying Oils, Chips & Sauces, Aprons & Caps
Awards presented at Potatoes NZ Conference Awards Dinner
Awards for: • Grand National Winner • Regional Winners • Bidfood People’s Choice Best Chips • Highly Commended Chips
ENTER NOW at www.thechipgroup.co.nz/enter or complete this form
March 2017
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COCONUT MILK FOR A CLEANER, LIGHTER COFFEE
The number of consumers seeking plant-based offerings is expanding beyond those with specific dietary requirements and now includes mainstream customers looking for a cleaner, lighter choice to make their coffee taste even better. Responding to this trend, local plant based brand Little Island Coconut Creamery is leading the charge with their Barista Grade coconut milk, which puts the focus squarely on taste and usability. “Coming from a hospitality background I know what a difference your alternative milk choice can make to the flavour of coffee, and we are proud of the Barista Grade product we have created,” said co-founder Tommy Holden. With questions being raised around the water and energy requirements of almonds, coconut is increasingly being seen as the superior option. With a milder taste than soy or almond, coconut milk has the ability to complement the flavours in both coffee and smoothies. Try it for free with a complimentary twin bottle sample pack. Enquire via orders@littleislandcreamery.com or (09) 579 1350
Want your product featured? email: sarah@reviewmags.com
UNIQUELY DELICIOUS DESSERT
Imagination is the only filling required for Snowdon’s new waffle baskets. With this great new product, you can pile on the ice-cream, mousse, fresh fruit, and plenty of mouth-watering sauces and toppings to present your customers with a uniquely delicious dessert. For availability, contact the team at Tawse Foods Ltd on 07 849 9933, or email info@snowdon.co.nz. Snowdon is the home of New Zealand’s cones and waffles.
BAKED NOT FRIED PREFERRED CHOICE FOR OLIVE OIL
From the winterless North, NZ Premium Foods are bringing, undoubtedly, New Zealand’s finest Extra Virgin Olive Oil to the market. The olives are handpicked and only the best are selected for pressing, ensuring the foodies for Food Lovers Olive Oil meets the highest standards making this olive oil chefs preferred choice. New Zealand owned and operated NZ Premium Foods, only use the latest season’s olive oil which is high in polyphenols, the antioxidants that make this oil a healthy option. It is fresh, fruity and as smooth as silk. “I love this oil because it’s like pouring New Zealand out of a bottle, fresh, clean and green… delicious,” said one customer. Foodies for Food Lovers Extra Virgin Olive Oil – because fresh is best. For more information contact the team at NZ Premium Foods on 09 579 5589 or sales@nzpremiumfoods.com.
NEW ON THE MENU
Sealord has recently released its new Tempura Battered Hoki Fries following on the global trend and consumer demand for gourmet fries. It’s not just potato fries anymore, menus around the world are now incorporating innovative ideas like polenta fries and sweet potato fries. The new Tempura Battered Hoki Fries from Sealord are made from NZ Hoki fillet, cut into fries, coated in a crispy tempura batter and snap frozen. Hoki is a white, flaky and succulent fish with a milk flavour, caught off the coast of New Zealand and is MSC certified. Sealord’s Hoki Fries have no artificial colours, flavours or preservatives and are available to the foodservice market in a 3kg box. For more information about Sealord NZ Hoki or what Sealord Foodservice can do for your business visit www.sealord.com.
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Maretti Bruschette are Italianstyle baked bread snacks. They are available in four great flavours including Slow Roasted Garlic, Tomato Olive and Oregano, Sweet Basil Pesto and Salami Pepperoni. Maretti Bruschette are made carefully with selected quality ingredients that guarantee great flavour. This product is ideal for restaurants and caterers, for use on antipasto platters as a component of an entrée, on a cheese board or on their own as a snack or with dips. Available in 150g packets of 12/ ctn. For more information or to order contact Emma Jane on ej.taylor@pavebrands.co.nz.
MELT IN YOUR MOUTH BROWNIE
GOLDEN SKIN ON MR CHIPS
Get the fresh cut look with Mr Chips Skin On Fries. Made from premium agria potatoes, from New Zealand, which gives the vibrant golden colour, fluffy interior, and full potato flavour. The 10mm cut ensures quick cook times for busy kitchens. Potato skin is loaded with nutrients and fibre, these skin-on chips are a healthy option, high in fibre, vitamins and iron. Mr Chips Skin On Golden Fries are perfect for fast service restaurants, cafes and hotels. For more information visit Mr Chips website www.mrchips. co.nz or contact Ryan on 021 503 467.
Florentines Patisserie create seriously delicious frozen patisserie cakes, desserts, slices, muffins, cookies, pastries and catering trays. The gluten-free, melt-in-the-mouth brownie has a rich chewy chocolate texture that is filled with sliced almonds and finished with a small drizzle of white chocolate. Florentines has gained their enviable reputation from using premium New Zealand natural ingredients and state of the art HACCP approved facilities. Florentines uses cutting edge shock freezing technologies to ensure the consistent quality of their premium range of products. Products are delivered frozen, meaning you have control over the shelf life. When thawed, the products are as good, if not better, than most fresh products and have a flavour profile that exceeds expectations every time. For more information contact Max Yii on sales@florentines.co.nz or visit www.florentines.co.nz.
A delicious new range of Gluten Free Pies & Rolls
pies
rolls
Beef Pie (175g) Curry Vegetable Pie Traditional Australian (175g) classic of fresh lean beef Tender medley of vegetasimmered in a hearty gravy bles in an authentic creamy and lightly seasoned to coconut sauce and carefinish. fully selected curry spices.
Beef Roll with Vegetable & Ricotta Vegetables (140g) Roll (140g) Wholesome blend of A fusion of tasty fresh minced beef and fresh vegetables and creamy ricotgrated carrot, zucchini and ta cheese, seasoned with onion in a savoury roll. select herbs and spices.
LOVING THE FLAKY PASTRY
Endorsed by the Coeliac Society in Australia and New Zealand, Mrs Mac’s Gluten Free range of products are also free from artificial colours and preservatives. The range includes a Beef Pie, Curry Veg Pie, Beef Roll with Veggies and a Vegetable & Ricotta Roll. The brand is excited to offer these products for gluten-intolerant consumers or those with Coeliac Disease so that they can enjoy a Mrs Mac’s. Consumer feedback has, to date, been incredibly positive for the company and consumers just love the flaky pastry. For more information or to order, contact Fraser Munro on fmunro@mrsmacs.co.nz.
SPICE UP YOUR MENU
A good marinade doesn’t just enhance roasted chicken, grilled steaks, or pan-fried tofu. Barker's strongly believe that in some instances, it’s a necessity. So, spice up your menu with ease with these great ‘go-to’ marinades which have also been designed to act as sauces or dressings. The Miso and Honey variant is delicious mixed through a warm chicken and mango salad or drizzled over a duck salad. Available in three flavours; Fiery Wing, Japanese Teriyaki and, Miso and Honey. Marinades come in convenient 1kg pouches with spouts. For more information contact your local Barker’s Professional representative or phone customer services on 0800 227 537 or visit www. barkersprofessional.nz.
Pies - 12 x 175g per ctn Rolls - 18 x 140g per ctn The Mrs Mac’s Gluten Free range has been endorsed by Coeliac Australia
For more information call: +64 2 161 1144 or email: sales@mrsmacs.co.nz
POWER-PUNCH OF FLAVOUR
With an increase in consumer demand for gluten free products, there naturally comes an increasing demand for gluten free options at cafes and restaurants. Eating out for those on a gluten free diet can be a challenge. Now gluten free customers don’t have to miss out. To better meet this rising demand for gluten free alternatives, Kikkoman offers a gluten free soy sauce in a 1.6L option. Kikkoman Gluten Free Soy Sauce is naturally brewed from soy beans, water, rice and salt. These four simple ingredients pack a power-punch of flavour. With no artificial colours, flavours or preservatives, it’s perfect to use in place of regular soy sauce and is ideal in dressings, sauces and Asian inspired dishes. Plus, Kikkoman Gluten Free Soy Sauce is approved by Coeliac New Zealand and proudly uses the crossed grain logo on its packaging. For more information or to order contact Acton International Marketing on 0800 699 090 or www.acton.co.nz.
CREATING MAXIMUM TASTE
These rustic-style Tulip Pork Meat Balls are made using minimal ingredients to create maximum taste, including 80 percent pork, finely chopped onion, breadcrumb and spices. These all-round pork balls can be used in various everyday applications. From meatball subs, nestled in fresh spaghetti, perched on top of a gourmet pizza or neatly wrapped in a crisp lettuce leaf. Perfect for today’s caterer as a finger food or kid’s meal option. Precooked and snap frozen for your convenience, there are multiple cooking methods to prepare these morsels, pan fry, oven bake or deep fry. This product is available in 2x4kg (approx. 330 pieces per bag). For more information visit Shore Mariner (Stand 70-71) at Foodfirst Goldrush Show to try them, or contact Shore Mariner on 09 270 3311 or sales@shore-mariner.co.nz.
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rewards&loyalty
DRIVING REVENUE THROUGH CUSTOMER DRIVEN MARKETING
Menumate has been delivering loyalty systems to the hospitality industry for over two decades and has seen many changes through that period. Menumate Loyalty has been a core module in the Menumate suite of products and is used by thoudsands of clients worldwide. When statistics report that a customer with
a loyalty card will visit a business four times more often, and spend 50 percent more than a customer who is not a loyalty member, then utilising a loyalty system can generate great results for a restaurant, bar or café. Today’s loyalty system has advanced from the early days and Menumate is always looking
to be proactive in delivering solutions that allow customers to increase their revenue and profit. LoyaltyMate is the next advancement in hospitality loyalty systems. It is a smartphone loyalty app and associated website that is branded for the business and creates a marketing solution for the restaurant, bar or café using it. While the core loyalty rewards system remains in place, Menumate has added a number of new features to allow a business to drive their revenue. LoyaltyMate allows a business to send promotional vouchers and rewards to their loyalty clients through email and push notifications directly to their phones. The business can manage the business rules, when the voucher is valid from and when it expires, if it is a percentage discount or a dollar discount. A hospitality business can target different markets and segmentation to direct their vouchers to the most effective groups of customers. The Loyaltymate solution also provide a complete redemption and analysis solution, when the voucher is presented at Menumate Point of Sale the system ensures the voucher is valid and will manage the redemption rules to ensure the discount is applied correctly. Vouchers sent to customers provide a number of calls to action, a customer can immediately make a booking at the restaurant, get directions, view the businesses website or phone them and make a booking. A business can immediately get a feel for the voucher's success by the number of responses received. As with all marketing initiatives it is critical to a business to be able to review the performance of the vouchers. Menumate's Loyalty website provides a complete analysis of all vouchers, including the members who used the voucher, the cost of the voucher and most importantly, the increased spend when the voucher is used. This can prove to be a great staff incentive and training opportunity for increased service staff skills at up selling.
GET MORE FROM YOUR BUSINESS SPEND Running your own café or restaurant is one of the most rewarding jobs you can have. Where and how you decide to shop for your business can make it even more rewarding, especially if you get Fly Buys points on top of the purchases you’re making anyway. With their spend in food service, café and restaurant owners who shop at Gilmours and Trents are some of the most rewarded members in the Fly Buys programme, earning enough to choose READY. premium . SET rewards from holiday packages to top end electronics and who r With the wholesale jewellery. rewards you the most 0800 270 414 Businesses www.gilmours.co.nz Freephone do so well with
Take Off!
™
Earn Fly Buys or Airpoints Dollars
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restaurantandcafé.co.nz
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Fly Buys because they can earn across the network of industry-leading partners in New Zealand as well as automatically when they register their Fly Buys account with BNZ banking accounts or State Insurance policies for personal and business coverage. There are currently 30,000 New Zealand businesses that earn Fly Buys points, including thousands of cafes and restaurants. They all earn points on purchases for their business, combined with their everyday personal spend on fuel at Z Energy, stationery and gifts at Paper Plus, electronics at Noel Leeming, and throughout the rest of the network. However, the best value loyalty schemes not only offer a wide range of places to earn points, they also deliver rewards that members need and want. That’s why Fly Buys is New Zealand’s largest and most loved loyalty scheme. Fly Buys has recently partnered with travel brand, helloworld, meaning businesses can now use their points to purchase flights with hundreds of airlines, not just one. They also offer package holidays, accommodation, cruises and more. Members can use Fly Buys points or combine points with cash to get the latest products, experiences, gift cards and more from the 4,000 items available in the rewards store. Fly Buys is no
stranger to New Zealanders, since Loyalty New Zealand launched the programme more than 20 years ago it has gained 2.5 million members across 74 percent of New Zealand households, forever changing the way Kiwis shop. Due to their long-standing practice, Loyalty New Zealand have established themselves as experts in customer loyalty. They specialise in helping Kiwi businesses understand their customers and deliver better products and services. If you want to get more out of your business spend, join Fly Buys by calling 0800 FLY BUYS, or go online to www.flybuys.co.nz.
Running your business is
more rewarding with Fly Buys
Business owners that shop at Gilmours and Trents are some of the most rewarded members in the Fly Buys programme.
Whether you want free travel or you have your eye on something among the 4,000 rewards in the store, you’ll get it faster when you combine your business spend at Gilmours and Trents with your business or personal spend at 40 other Fly Buys brands. Plus, you can use your BNZ Advantage card to earn even more points when you shop in the Fly Buys network.
Join Fly Buys and start lining up the rewards you want, sign up now at flybuys.co.nz
rewards&loyalty
ADVANTAGES WITH ONLINE AND APPS
In July last year, Pizza Face in Brisbane decided to take the plunge and add online ordering into their business. Owner Colin Cooper looked at the available options from both functionality and cost to source a solution that would boost his business and improve the customers’ experience. There is no doubt in Cooper’s mind that taking any sort of fast food business online is now essential. “Our research showed nearly 50 percent of
all pizzas ordered from competitor Dominos, were now online, with the vast majority via their mobile app,” said Cooper. “We investigated third party apps such as web-based solutions offering ordering via our website and then into developing our own app. We settled on a custom-built app provided by CafeApps in NZ because it gave the best customer experience, as all dealings were direct with us and not via an independent middle party.
Rewards and Vouchers directly to your customer on your company branded LoyaltyMate App CONTACT US NOW
NZ 0800 657 300 sales@menumate.com
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UBER AUCKLAND EATS
Restaurants and cafes in Auckland are now able to register with UberEats, Uber’s on-demand food delivery service. The service is currently offered in 50 cities worldwide and looks to continue its expansion. Uber has experimented with parcel pick-up and delivery but the food service proved to have the most potential for the company despite it being a hyper-competitive market. Having stepped in to this highly competitive space with a yet-to-be-proven business model, it has highlighted that as opposed to grocery, foodservice has much higher margins to play with allowing the company to collect a fee from the restaurant as well as from the customer for delivery. When it comes to foodservice, customers are generally less price sensitive, as proven with using coupons at the supermarket but buying a Starbucks on the way home. Around 70 Auckland foodservice establishments signed up to the app.
The customisation allowed us to offer every type of product on the menu and allowed the customer to add toppings and extra’s as they desired. The display interface was both easy to read and simple to understand for our customers with a simple payment gateway that sees the money into our account the next day.” Affordability also factored highly into Pizza Face’s solution. Using a fixed, low-based monthly fee and no upfront development costs meant the app was easy to manage within their budget. Speed to market was also a key indicator. “From the time we sent our menu to the Café Apps team to having the app live and ready to
go in the app store, took just 15 days.” Pizza Face has also been able to utilise, through its online programme, the use of push notifications to communicate their special offers and now offer an in-app loyalty programme which is proving to be very popular. “Uptake of the app is growing every month and we have seen a lot more orders coming in via the app reducing the time we were spending on the phones. By the end of the first three months I would say over 20 percent of orders were via the app and our overall business has grown. For us, online is the future.”For more information visit www.cafeapps. co.nz.
kidsmenu
TOP KID’S MENU WINNER
Now Serving: AUTHENTIC HANDMADE BAO BUNS
Customers could go a long way to find bao buns that are this good, but thanks to United Food Co. they won’t have to. This new range of traditional steamed buns is inspired by the exotic aromas and hustle and bustle of Asia’s famous street food markets. Perfected over generations, these buns are ready to fill with fresh, punchy flavours. So why resist? Bring genuine Asian inspiration to your kid’s menu now. These authentic handmade bao buns are able to be steamed or microwaved and are perfect for sharing plates. To order, contact United Fisheries on 03 343 0587.
Wellington café, Rata won the top award for best kids’ menu in New Zealand after revamping its menu to meet the Heart Foundation’s Kids Choice criteria. Rata café was presented with the award in the 2016 Munch Food Awards which judges the best and worst in kids’ food-related products and marketing. The Heart Foundation launched its Kids Choice programme early in 2016. The free initiative supports cafes, restaurants and bars by endorsing individual kids’ dishes or full menus that meet specific nutrition criteria. Rata catering manager Mike Dennis said he uses fresh, healthy, free-range and organic foods in the café menu. “It made sense to extend that and offer healthy options to kids too,” said Dennis. “Once we had made that decision, the Kids’ Choice team at the Heart Foundation helped us rework the menu so all our kids’ dishes now meet the organisation’s nutrition criteria. We’re very proud of the new menu and the feedback from customers has been overwhelmingly positive. Winning the Munch Award for Best Kids’ Menu is external endorsement of what we’ve achieved. Hopefully it will also encourage more cafés to think about younger diners and provide healthier options for them too.” Heart Foundation food and nutrition manager Dave Monro said more needs to be done to improve kids’ menus throughout New Zealand as Rata Café has done. “What we’re seeing is a lot of friend foods, high-sugar beverages and very few vegetables being offered to children when they’re dining out with their parents,” said Monro. “It’s true that parents and kids often want a treat
when they’re eating out as a family, but that doesn’t mean unhealthy items should be dominating kids’ menus. By turning the traditional kids’ menu on its head and offering more healthy choices and less of the deep-fried options, chefs and restauranteurs will be investing in their future customers.” Monro said that when parents and caregivers see a lack of healthy options for children on the menu, they should be challenging food services to step up their game. The Kids’ Choice programme offers food services that serve healthier foods to children endorsement in the form of menu branding, promotion and assistance in designing suitable meals. Find out more about Kids’ Choice at www.heartfoundation.org.nz or email kidschoice@heartfoundation.org.nz.
100% loved by kids — oven bakeable 000543 UFC - Ad - Hoki Calamari - 210x155 - v1.indd 1
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kidsmenu
KID-FRIENDLY BEVERAGE MENUS WITH JUICY PROFITS
Blueberry Spritzer
Raspberry Racer
In today’s world children play a major role in determining the dining-out decision, so operators should use this opportunity to attract more families to their foodservice outlet by creating interesting, kid-friendly beverages that parents approve of and kids love. There are few foodservice opportunities that offer you as much profit potential as blended and frozen beverages as well as mixers. The rise of the healthconscious consumer has meant that mixers and blended beverages made with fruit and juices have become more popular and help strike a balance between healthy and indulgent options that has been proven to entice kids to order a specialty beverage. Blended and mixed beverage offerings are perceived by children to be an
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Swampy Slush
‘adult’ drink making it even more enticing, but it is also a drink that adults can have too. They cost little to create, yet they demand a high menu price because of their appearance, flavour and texture. Operators are also able to increase the menu price with a few simple touches like distinguishing blended beverages by serving them in stemware just from your existing bar inventory like flutes, goblets and mugs for the aesthetic. Using different coloured straws and shapes, and colours of the beverage can also make the item more attractive. Lastly, being creative with the garnishes, whether it be a gummy worm fresh or fruit, edible flowers or the good old umbrella, kid’s eat with their eyes, and operators should be reassessing their current offering as an easy menu revenue booster.
kidsmenu
Milkshake Mixes www.flavourburst.co.nz Call MAT SLATER on
021 130 7755 or (09) 837 3311
HAURAKI FLAVOUR BURST Gourmet Range: Banoffee Pie • Black Forest • Butterscotch • Choc Macadamia • Feijoa Fiesta • Golden Maple • Hazelnut Toffee • Liquorice • Melori Melon • Salted Caramel ••Spiced Apple • Vanilla Heaven • Fun Range: Bananarama • Bubble Gum • Candy Floss • Captain Lime • Chocolate Cream • Cookies & Cream • Peanut Butter • Pineapple Chunk • Strawberry Jam • Hokey Dokey •
LITTLE FINGERS MAKE LIGHT WORK OF EMMA-JANES PETITE DESSERTS! emmajanes.co.nz | 0800 366 252 | info@emmajanes.co.nz | www.facebook.com/pg/emma-janes-fine foods
Taste the difference Gluten Free Pies, Quiche, Sausage Rolls, Savouries, Pastry, Lasagne, Apple Crumble Tart, Chocolate Brownie.
Order direct from our factory 09 570 4240
Make your kids menu healthier today! Kids’ Choice is a free menu endorsement program run by the Heart Foundation for food services that offer healthier choices to children. Recipes on children’s menus that meet the Heart Foundation criteria will be eligible to have the Kids’ Choice logo printed next to the menu item and also display the Kids’ Choice door sticker at their establishment. Contact us now: kidschoice@heartfoundation.org.nz
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packaging design
NEW IKON FOOD SERVICE RANGE
Dunninghams has announced the launch of its new iKON food service packaging range. Already famous as a supplier of trays and vacuum bags. for the meat and fish industries, Dunninghams now has a full range of food service packaging for retail and food service channels. The new range includes its unique and exclusive square sho bowls (pictured), round sho bowls, rectangular containers, foam clams, cake domes, bakery containers, portion cups, sandwich wedges and food wraps. Dunninghams is the New Zealand member of the iKON pack group. This offers Dunninghams the benefit of scale as well as innovation in packaging design given food service packaging ranges are developed and sourced directly from suppliers. For more information, samples and pricing please contact Robyn Gilchrist on robyn.gilchrist@dunninghams. co.nz or visit www.dunninghams.co.nz.
NUTRITION INFO FOR BEER
ICONIC BRAND REDESIGN
For over 30 years, Mr Chips have supplied premium potato and kumara products to New Zealand and all around the world. Balle Bros acquired Mr Chips business in 2013. The Balle Bros are a family orientated business based in Pukekohe and are highly respected for being the preferred source for premium quality New Zealand product. Mr Chips are committed to make New Zealand’s absolute favourite chips. Its chips are made from New Zealand grown premium potatoes, kumara and sweet potato from the farms based in Pukekohe, Kaipara, Matamata, Canterbury, and all across New Zealand. Mr Chips has been an iconic brand and recently has decided to refresh and redesign the logo. The new logo design and colours represent fun, fresh, family and friends time. Branded point of sale is an effective marketing tool for Mr Chips to create a positive and welcoming impression. These are designed to attract customers’ attention and generate high foot traffic.
BYO BOWL AND PLATE The idea of bringing your own bowl to a restaurant or café seems to be a bit far-fetched, but a popular eatery in Australia has backed an idea that allows customers to take their own bowl or container to a café for a takeaway lunch. Since opening two years ago, owner Tara Stojic said her café has had many customers bring in their own containers to takeaway food in. “We have had it from day one, I like it when
people bring in their own container – it makes it so much easier,” said Stojic. “There are people who bring in their own plates or reuse the plastic containers we gave them because they hate wasting them. Some hate plastic and prefer cardboard and so on.” Stojic has yet to be forced to turn down a plate or container that is too dirty to use and ensures that the containers that are handed
New Zealand’s two leading beer producers have now added nutrition information panels to the back of bottles, cans and packaging, helping consumers to be more informed about what they are drinking. Lion and DB, in partnership with The Brewers Association, has committed to rolling out the voluntary initiative. Throughout the year, New Zealand will see more than 450 million beer bottles and cans carry information on sugar, calories, dietary fibre, protein and carbohydrate content. All products will continue to carry standard drinks labelling. The initiative is stage one of a long-term category programme called ‘Beer the Beautiful Truth’, designed to bust myths and communicate nutritional facts about beer.
over are clean. “If someone brought in a dirty container I would definitely say no to serving food on it. If they get sick, they assume that it is the food but it could be the bacteria in the container.” An Australian paper conducted a survey which found that 74 percent of people said that they would take their own bowl to a café if it was allowed.
Coloured Novacart Baking Moulds Confoil offers an extensive range of the exquisite Italian-made Novacart decorated paper-baking moulds to the baking industry. Our Novacart moulds can be used in either the microwave or oven and they hold their shape during the cooking process. Their unique perforated bases eliminate excess moisture, allowing you to bake and serve in the mould and save time and money on cleaning up tins.
Freephone: 0800 107 620 | Email: info@confoil.co.nz restaurantandcafé.co.nz 100 OWNED 24CON_SupermarketNews_210x100_Novacart_Coloured.indd %
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COMPOSTING WASTE FROM EVENTS
Over just two weeks, more than 90,000 people attended Christchurch’s Night Noodle Markets, Sparks and the Lantern Festival. While the Night Noodle Markets are predominately food focused, the other events also featured food stalls, and behind the scenes a major environmental initiative was underway, with the goal of diverting over 80 percent of the waste from these major events from the landfill to a local composting facility. The environmental initiative was developed by Christchurch City Council, in partnership with New Zealand owned sustainable packaging business – Ecoware. The Council has taken a second look at their event production practices and have identified ways in which to minimise the negative, and maximise the positive environmental, social and economic legacies from the events they deliver. During the three events, the council implemented a trial which they believed would divert a vast majority of event waste from landfill to a local compost facility. The food vendors at these events were required to use compostable packaging which has been pre-approved by a local composting facility and the council. The aim of the initiative was to vastly increase the diversion rate of event waste from landfill to composting. The success of the trial has led to the opportunity to extend it to other internal and external events produced by Christchurch City Council. The council has partnered with New Zealand packaging business, Ecoware to supply all the packaging for these events, as their products are all made from naturally renewable raw materials. Ecoware’s products passed the tests from the Christchurch composting facility that
they could be turned in to high grade compost once the festivities were over. Ecoware was established six years ago with the vision of producing ‘packaging with principles’ so being selected to supply all the packaging for the Christchurch initiative was a great achievement for the business. “We believe that with the right packaging and vision that we can divert the vast majority of waste that currently ends up in landfill, so are incredibly excited to be working with Christchurch City Council on this project,” said Ecoware directors James Calver and Alex Magaraggia. “We share Council’s goal of reducing the waste that goes to landfill, so applaud their leadership in putting this trial in place. With this partnership, we hope to showcase to the country that waste from events should no longer be sent to landfill.” Another environmental campaigner who was excited about the trial is the director of waste education social enterprise, Kim Renshaw of Beyond the Bin. She has long been advocating for reducing the amount of waste that ends up in the landfill and said that it was great to see major cities such as Christchurch getting compostable packaging. “I feel like the days of landfill-only food packaging are numbered,” said Renshaw. “Our ultimate dream of zero waste is becoming more of a reality when we have environmental initiatives such as this one from Christchurch City Council, and the compostable packaging that Ecoware are producing.” Following this trial, it may see the start of a new approach to the large volumes of waste produced by events throughout the country.
INTROD UCING N E W
FOOD-TO-GO NEW CONCEPT Tri-Star Packaging, a food-to-go specialist has recently launched a versatile design concept that features four interchangeable, inter-lockable components. The new range, Gourmet 24.7 combines two different types of container that between them, can be used to pack and store multiple takeaway dishes, both wet and dry, hot and cold. For example, rice and curry can be stored separately but delivered together thanks to the different types of container, one being the primary board-based cartons in large and small sizes, another a thermoformed container and a lid. The multiple options provide businesses with seven different combinations, the thermoformed container fits neatly onto the boardbased carton while the lid will push fit into each of any of the other components and doubles as a sharing plate for parties. A tight seal on the push fit system prevents leakage and it is also easy to assemble. This new offering allows takeaway operators to conveniently package the various parts of a meal without mixing them together. The container is microwavable, meaning the system provides a complete deliveryto-table solution. Tri-Star aims to take advantage of increased interest in premium meal delivery services. “Packaging is becoming more complex to meet changing trends in catering and an increasingly discerning consumer,” said Kevin Curran, managing director of Tri-Star Packaging. “It is important that packaging companies offer this kind of consultative service to customers which gives them the tools they need to drive business growth by developing new channels and ultimately improving their profit.”
RANGE
Sho Bowls Takeaway Containers Cling / Foil / Baking Paper Sandwich Wedges
Square Sho Bowls
Cake Domes / Assorted Bakery Lines Foam Clams
Sho Bowls - Square
A range designed by in-house industry experts and manufactured specifically for the iKON Group.
Unique to Dunninghams
0800 363 1921 | Email: NZ@ikonpack.com www.dunninghams.co.nz March 2017
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AMISFIELD Chenin Blanc 2016 Amisfield’s Chenin Blanc 2016 features vibrant aromas of citrus, sultana grape and green apple. A hint of lanolin leads to a deliciously zingy palate with bracing acidity. Prior to harvest, 2016 was looking to be one of the driest vintages on record, but unstable weather during harvest brought challenging frosts and intermittent rain events, followed by damp warm conditions. This Chenin Blanc was planted on the locahar soils on the sunny top terrace, and a few bays are surreptitiously inter-planted amongst the pinot noir vines within the estate. [Amisfield]
WAIPARA HILLS Pinot Gris 2016 Voted Champion Pinot Gris at the New Zealand International Wine Show, this Pinot Gris bursts with aromas of red apple, lime and juicy mandarin. These qualities continue to the palate to promise a rich and bold style of Riesling which delivers a lingering and dry finish. A lovely complement to barbequed pork marinated in lime juice, this wine in time will blossom and develop. [Accolade]
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MUD HOUSE CLAIM 431 Pinot Noir 2015 Hand harvested from its Bendigo vineyard in the heart of Central Otago, the Claim 431 Pinot Noir boasts notes of freshly crushed wild berries, dark plums and a brooding spice. This generous and layered palate is woven with elegant and textured dark fruit tannins, with integrated wood-spice notes. This Pinot Noir is true to its home Central Otago style, where the vines sit upon free draining loam soils over schist gravel. The extreme climate of hot and sub-zero temperatures throughout the year add to the structure and flavour concentration of this fruit. [Accolade]
THE MCRAE WOOD Shiraz 2013 This Shiraz honours the vision of pioneer Clare Valley winemaker Jim Barry. It has a dark, inky red hue showing lifted notes of black berry and blueberry briary fruits, liquorice, perfumed-violets, and a lick of toasty vanillin oak. Made using the ‘Jim Barry’ method and as such can be enjoyed upon release, but would equally benefit from cellaring to allow the wine to show some mature characteristics that come with age. [Negociants]
BRAMITO Chardonnay 2015 A brilliant yellow in colour with greenish highlights, the wine shows a fresh and complex bouquet with delicate aromas which recall tropical fruit, pineapple, citrus fruit, light hazelnut butter, and vanilla. It is a wine of good structure, elegant and savoury in flavour, which expresses as well a fresh and well integrated acidity, in fine balance with the delicately fruity notes. [Negociants]
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WAIPARA HILLS Gewürztraminer 2016 Lifted and perfumed notes of rose water, spring flowers and orange peel in this Gewürztraminer are complemented beautifully by rich mouth-filling flavours of rose water, Turkish delight and melon, all complemented by a clean lingering finish. Produced in the Waipara Valley, amongst vintage conditions of stable and warm weather, this wine is a perfect match for spicy Asian dishes and is best served chilled. [Accolade]
DRY RIVER Pinot Noir 2014 Dry River’s 2014 Pinot Noir is deep red in colour with a ruby hue. The nose has full dark fruit notes of blackcurrant and blackberry. At this stage the wine shows some aromatic floral notes and sinew, just enough to balance the opulence of the fruit and there are some subtle oak notes in the form of a gentle walnut like nuance. [Negociants]
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MUD HOUSE CENTRAL OTAGO Pinot Noir 2015 With aromas of red cherry and dried herbs, and scents of oak paired with vibrant spice, the palate is smooth and delivers a long finish with fine tannins and well balanced acidity. From its Claim 431 vineyard in Bendigo, Central Otago, the free draining loam soils over schist gravel make it a natural home for outstanding Pinot Noir. The huge temperature variation that this region provides adds to the structure and fruit concentration of this wine. [Accolade]
MT BEAUTIFUL Sauvignon Blanc 2015 This Sauvignon Blanc pushes the boundaries of the typical New Zealand flavour profile. By highlighting floral aromatics and tropical flavours such as guava and melon-like fruit, Mt Beautiful tone down the grassiness and bring a creamy mid-palate all the way through to a fresh and bright crispness on the finish. Pair Mt Beautiful Sauvignon Blanc with shellfish or chicken dishes. [Negociants]
MAC’S Love Buzz Kamahi, Clover and Manuka honey sing together in pure nirvana to create a subtly sweet, sparkling, golden-coloured mead. Mead is the oldest alcoholic drink known to man and is made by fermenting honey with water. The Kamahi honey has a very intense, complex, floral-like aroma and flavour. By combining that with the more mild, sweet flavoured Clover, gives Love Buzz just the right levels of each to allow their individual characters to shine through. After fermentation, a touch of Manuka honey is added to enhance the sweetness and flavour.
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RETENTION IN THE HOSPITALITY INDUSTRY We all know that there is a real struggle out there to find and retain staff in the hospitality industry. When looking at the long term solution, this is being addressed by organisations such as ours through initiatives which encourage more workers into our industry, like the Prostart Programme.
By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827
In the short term though, when employers are being faced with a labour crisis, every person in your employment is a vital cog to help the business function. So if you do have workers leaving, it is vital that you find out why. We’ve found that employers in the hospitality industry unfortunately rarely conduct exit interviews when staff leave, however doing so holds many opportunities to identify areas of improvement for the workplace and hopefully assist with retention. Don’t have time to conduct exit interviews for your staff? Many employers overlook the opportunity that exit interviews offer but if you don’t conduct them you could be missing out
on a unique opportunity to find out valuable information on how your employees truly find the experience of working for you. Exit interviews are a way for employers to survey and analyse the views of departing employees at a time when they are more likely to be forthcoming, constructive and objective with their opinions than staff still in their jobs. In particular, you’ll be able to establish the reasons why they are leaving and find out how they feel about aspects of the business, the day to day work environment, processes and systems in place and management style. From the departing employee’s perspective, an exit interview is a chance to give some constructive feedback, and to leave on a positive note, with mutual respect. They may also provide an employer with the opportunity to provide constructive feedback or ‘make peace’ with a poor performing or disgruntled employee who may otherwise leave with resentful intentions.
What is the best way to conduct an exit interview? Exit interviews are best conducted faceto-face because this enables better communication and understanding. It provides a far better opportunity to delve into the answers provided. If you had a very reluctant employee, a less ideal option may be to provide them with a written questionnaire to complete and return to you, however we suggest a one on one may be more beneficial depending on the circumstances. In terms of managing the interview, choose somewhere quiet, without the potential for interruptions by other staff and aim to listen rather than talk. Give the employee time and space to answer. It is the employee’s chance to provide their views, so keep calm and resist the urge to defend or argue. Ask open ‘what/how/why’ questions, not closed ‘yes/no’ questions, unless you require specific confirmation about a point. If a serious allegation is raised, this will need to be addressed and investigated separately, as it extends beyond the sphere of the exit interview. To be utilised effectively, feedback should be considered further, once you’ve conducted the interview and changes potentially actioned as a result. Ultimately if this information is used properly it can be extremely valuable in terms of playing a part in preventing future employees from leaving the company, and improving the company’s overall working environment. The Restaurant Association has a template with suggested exit interview questions for employers to use with their departing employees. Call us on 0800 737 827 or email info@restaurantnz.co.nz for a copy.
farm2 fork
SWEETCORN
Adrian BrettChinnery Dish
Sweetcorn, corn or maize has been grown for at least 7000 years and originally came from the American continent; it is now grown throughout the world and is becoming more and more popular worldwide, representing a staple food for many of the world’s population. It’s good for you, comes in different varieties and is a very versatile, and economical, recipe ingredient. This ancient crop, the key ingredient for many Native Americans in Mexico, Peru and much of the Americas, is a good source of carbohydrate and contains a range of nutrients, especially B-group vitamins. It is a source of vitamin C, niacin, thiamine, folate and contains dietary fibre plus a significant amount of potassium. Phytonutrients include carotenoids (known for their antioxidant properties) as well as lutein and zeaxanthin, which are of particular interest due to their association with eye health. Phenolic compounds, namely phenolic acids, a rich source of antioxidants, are also present.
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Other health benefits claimed include controlling diabetes, prevention of heart ailments, lowering hypertension and prevention of congenital disabilities and even cancer. Older varieties, which often come with a deeper colour (even coming in purple and orange or red varieties) contain significantly more antioxidants than more modern, yellow types. The ‘sweetcorn’ variety is just a sweet version that became popular in the 1960s. Alternative varieties include the already mentioned many heirloom versions as well as white, yellow and super sweet types and they are all worth searching out. When sourcing, look for corn with fresh green husks and soft yellow to light brown tassels, the darker the tassels, the riper the corn. The kernels should be plump, pale and tightly arranged and will darken as the corn matures; the darker the colour, the greater the number of carotenoids but not necessarily the sweeter the corn. Whatever type you have, try it in main meals, salads, soups or chutneys and many other dishes. Scrambled eggs served over sweet corn fritters with chives, and crème fresh makes a delicious breakfast or brunch alternative and scallop, and corn chowder
is comfort food heaven. Adrian Brett-Chinnery, Executive Chef at Jet Park Hotels, serves a delicious pan roasted line-caught fish with roast corn on top of a butternut farro risotto and a prawn, clam and radish bisque. “We rub the corn with high-quality olive oil and season well and sear it in a hot pan,” said Brett-Chinnery. “We then add rosemary to a pan with a little chicken stock and roast until the kernels start to turn soft. Then we cut the kernels from the core and serve on top of the butternut farro risotto. We use line-caught fish such as Snapper, John Dory or Kingfish. The bisque is made traditionally and then reduced, to concentrate the flavour, then we add butter and cream to it and put it in an espuma. It creates a nice texture, and the aerated sauce makes it even tastier. We finish the dish with clams and prawns and some lovely herbs from the Secret Garden such as ice plant and blood vein sorrel, along with some tiny baby radish.” 100C 0M 69Y 30K
0C 91M 87Y 0K
0C 34M 91Y 0K
0C 23M 23Y15K
76C 0M 91Y 0K
100C 94M 0Y 0K
0C 0M 0Y 100K
PANTONE 341
PANTONE RED 032
PANTONE 137
PANTONE 4735
PANTONE 361
PANTONE 2735
BLACK
meet the chef
Shaun Himanshu Tyagi
Sous Chef, Harbourside Ocean Bar and Grill, Auckland Although it often provoked angry outbursts, as a child, chef Shaun Himanshu Tyagi used to steal tomatoes from his mother’s kitchen and today, it is still one of the 2015 New Zealand Chef Of The Year’s favourite ingredients.
“I love how one ingredient can make a dish so interesting,” said Tyagi, who is originally from North India, where tomatoes are widely used in curries and salads. Aside from tomatoes being a staple in Tyagi’s pantry, the current sous chef for Harbourside Ocean Bar and Grill in Auckland, is also keen on experimenting with new trends and flavours. “Going to local beaches and seeing samphire growing on the rocks and other seaweed washed up on the shore inspires me to cook and create something with them,” he said. “Of course before coming here, I had never heard of herbs such as Horopito and Kawa Kawa. It is a joy experimenting with them.” Having worked under top chefs at The Sugar Club, Orbit 360 Dining and Chikos Restaurant & Café, Tyagi said it is still his aunt and grandmother in India who have had the biggest influence on him. He continues to look to them to learn new techniques and regularly adds flavour to his food using a traditional Indian cooking method called Chaunk, as well as pickling and curing ingredients. “My family had a big influence on making me a foodie. Their
cooking taught me to appreciate flavour.” To this day, his aunt’s kidney bean curry remains his all-time favourite dish. “It’s made in most of North India and I have tasted it in so many different places, but her dish is unique. I’m hungry now thinking about it,” Tyagi joked. In a professional kitchen setting, Tyagi believes Andrew McGregor, executive chef of Scratch Bakers has been a great mentor over the years. “Andrew influenced me early on with his hardworking attitude and strong personality.” This is something that Tyagi strives to bring forward into his own kitchen, but also stresses the importance of being able to crack jokes and laugh with his colleagues too. “I believe if chefs are happy, their food reflects this on the plate. I agree with Thomas Keller, ‘And don’t forget music – music in the kitchen is an essential ingredient.” Despite his love of food, Tyagi didn’t immediately find himself entering the culinary world after high school, instead completed a hotel management degree in India before deciding on applying for a professional cookery course in Auckland.
It wasn’t until his first culinary competition, where he served the judges venison, that he realised how passionate he was about his craft. Even though he only took home a bronze medal, he said this was a turning point in his career. “It changed the way I felt about cooking and from that point I strived to increase my knowledge and skills. Early in my career, I was scared to experiment and was hesitant to show my ideas on the plate. But as I have gained more experience I am more confident in my ability and can imagine a dish and how to showcase it on the plate. I am enthusiastic in using different techniques and matching different flavours whilst maintaining the essence of the ingredients.” Tyagi continues to be an inquisitive chef who seeks inspiration and knowledge wherever he goes. On a recent holiday to Vanuatu, his first trip to a Pacific island, he was thrilled by the diverse produce available and how it could be used. He spent a lot of time at the Port Vila night markets, making friends with the vendors and digging into many plates of coconut crab, Tuluk and their national dish, Lap Lap.
When he’s at home, Tyagi stays up-to-date on new trends and techniques by reading books, experimenting with new flavours and keeping active on social media, where he connects with chefs from around the world. At the recent Ora King Salmon awards, Tyagi experimented with curing, and presented a gin-cured salmon belly. “This was a good way to taste the natural flavours of the seafood,” he said. “The judges noted this method brought out the natural creaminess of the fish.” Tyagi isn’t planning on slowing down anytime soon. He’s just finished implementing the new season’s menu at Harbourside and he plans on entering the San Pellegrino Young Chef of the Year competition. Continuing on his food journey from an academic angle, Tyagi is also considering studying food technology. “I feel this knowledge will help to make me a better chef as understanding the preservation, preparation and development of food is vital to ultimately serving top quality food and innovative dishes.”
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book reviews
ACQUACOTTA
WHOLEHEARTED
Discover the cuisine of a secret part of southernmost Tuscany with Tuscan-based, Australian-born writer and photographer Emiko Davies. In Acquacotta, Davies has compiled and adapted her Italian family’s best-loved recipes from Capalbio, Monte Argentario, Giglio Island and inland to the hot springs of Saturnia and the ancient Pitigliano. She guides readers through the use of local ingredients, as well as sharing the history of rustic, storied dishes including scampi and potato soup, hand-rolled strozzapreti noodles, spinach and ricotta tortelli, chestnut gnocchi and the classic fig and chocolate bread, pagnotella.
Filled with over 100 inspiringly accessible wholefood recipes, Wholehearted is an indispensable tool for the everyday cook looking to create easy, tasty and nourishing meals. Author, photographer and food stylist Kelly Gibney’s goal is to show people that healthy food can be as full of joy and flavour as they are of nutrients. Wholehearted has recipes for every occasion, from energising breakfasts through to hearty dinners, refreshing drinks and decadent desserts. There are recipes to cater to everyone’s dietary requirements. An abundance of gluten-free, sugarfree, dairy-free, vegetarian and vegan options that are deliciously wholesome.
Emiko Davies
Kelly Gibney
SOURDOUGH
I LOVE INDIA
Sourdough is the original baked bread. A favourite with artisan bakers, the unique tastes and texture of sourdough takes patience, forethough and love to create, and its rise in popularity is indicative of a great shift towards a more mindful, considered way of living. Sourdough brings all you need to know about baking the bread and includes 15 extensive and clear step-by-step recipes using a variety of grains. Norwegian bakers Casper and Martin’s approach is basic and rustic, just like sourdough itself.
Food has always been a large part of Anjum Anand’s heritage and family meals were often a mix of her Pakistani mother’s light, vegetarian fare blended with her father’s meat-based curry culture. Being surrounded by talented cooks instil in Anand a desire to learn more about Indian cuisine and multiple trips to India opened up her taste-buds to a wealth of dishes that reflected India’s diverse food culture as well as dishes influenced by colonial settlers, from Moghuls to Turks, Portuguese to British travellers, Arab traders to Chinese immigrants.
Casper Andre Lugg and Martin Ivar Hveem Fjeld
Anjum Anand
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